Rosinenstuten – German Raisin Bread

© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

Moist, soft and wonderfully aromatic – this Rosinenstuten tastes just like the one from the bakery and is perfect for Sunday breakfast! A sweet white chocolate glaze drizzled over the top makes it even more tempting, but entirely optional.
A Rosinenstuten is a sweet, fluffy yeast bread filled with raisins (or currants/sultanas) and is particularly popular in northern Germany and Nordrhein-Westfalen. It is often enjoyed for breakfast or with afternoon tea with butter and jam, honey or simply on its own, but can also be eaten savoury with cheese and sausage. Often, more butter and sugar are used in Stuten than in regular raisin bread, which makes the Stuten particularly soft and slightly sweet.
The name Rosinenstuten comes from the German words Rosinen (raisins) and Stuten, which is derived from the North German word Steiß, which refers to the thick part of the thigh, thus referring to the characteristic shape of the bread.

 

Rosinenstuten – German Raisin Bread

adapted from Einfach Kochen

500 g Plain flour (German #405) 1/2 tsp Sea salt 60 g Caster sugar 250 ml Whole milk 20 g Fresh yeast 60 g Unsalted butter, softened 1 Medium egg 1 Egg yolk 150 g Raisins (or currants/sultanas) 1 Egg yolk + tbsp Milk (for egg wash) 60 g White chocolate, melted (optional)

1. For the yeast dough, sift the flour into the bowl of your mixer, sprinkle the salt around the edge and make a small well with a tablespoon. Sprinkle the sugar into the well.
2. Briefly warm the milk (do not boil!), crumble the fresh yeast into the milk and dissolve it. Pour the yeast milk into the flour well and carefully mix in a little flour. Cover the mixing bowl with a kitchen towel and leave the starter to rise in a warm place for about 15 minutes.
3. Attach the dough hook to your mixer. Add the softened butter, egg and egg yolk and mix for 3 minutes, then knead for another 5 minutes. Finally, knead the raisins into the yeast dough, then turn out the dough on a clean work surface and shape it into a loaf.
4. Grease a 25x11x10 loaf tin with a little butter and dust with flour or line with baking paper.
5. Place the yeast dough in the loaf tin, cover and leave to rise again in a warm place for about 45 minutes. Preheat the oven to 180C/350F. Whisk the egg yolk with the milk and brush the top. Bake the bread in the middle of hot oven for about 35-40 minutes until golden brown. If crust browns too fast, cover with foil last 5 to 10 minutes of baking.
6. Transfer to a rack and cool in the pan for minutes, then turn the loaf out of the pan onto a wire rack and cool completely.
7. For the glaze, if using, melt the chocolate and leave to cool for about 5 minutes before slowly pour over the bread.

© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com